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Pear Phyllo Dumplings
in Diana's Recipe Book
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| Servings: 24 |
| Comments: So crispy, so juicy, so delicious, make these phyllo pear dumplings for your next dinner party. They would also make a wonderful brunch dessert. |
Ingredients:  2 quarts dry white wine 2 cups granulated sugar 4 each whole cloves 24 (3-inch) cinnamon sticks 24 Fresh pears, peeled, cored 2 tbsp. vanilla extract 3 cups cream cheese, softened 6 tbsp. whipping cream 2 1/2 cups honey 72 phyllo dough sheets*, cut into 8 inch squares 1 cup (8oz.) unsalted butter, melted |
| Instructions: Combine wine, sugar, cloves and cinnamon in large pot. Bring to boil. Simmer 5 minutes. Add pears and cook, covered, over low heat 15 to 20 minutes until tender but not too soft. Remove pears from liquid; set aside to cool. Cook liquid over medium-high heat until reduced to 1 quart. Add vanilla and chill. Remove cinnamon and cloves before serving. Combine and blend cream cheese, cream and 6 tablespoons of the honey. Stuff hollows of each pear with 2 teaspoons of the mixture. Brush each pear with honey. Brush phyllo sheets lightly with butter; layer 3 sheets together for each serving. Center pear onto dough squares and enclose, squeezing dough to seal around pear top. Brush dough with butter and honey. Bake at 375°F. about 7 minutes or until golden. Ladle 1 ounce chilled reduction onto each serving plate; top with a pear dumpling. *Note: Frozen Phyllo sheets usually come in packages of approximately 20 sheets. So you may need 4 packages. They can be found in the frozen foods section at your supermarket. TIP: If needed, you may decrease the amount of dumplings you wish to make. Cut the recipe ingredients in half, or even in thirds or quarters. Makes 24 dumplings. |
| Source: National Honey Board |
| Date: October 22, 2002 |